Fatty Acids in Foods and their Health Implications
Crc Press Inc (Verlag)
978-0-8493-7261-2 (ISBN)
Since the publication of the bestselling second edition, mounting research into fatty acids reveals new and more defined links between the consumption of dietary fats and their biological health effects. Whether consuming omega-3 to prevent heart disease or avoiding trans fats to preserve heart health, it is more and more clear that not only the quantity but the type of fatty acid plays an important role in the etiology of the most common degenerative diseases. Keeping abreast of the mechanisms by which fatty acids exert their biological effects is crucial to unraveling the pathogenesis of a number of debilitating chronic disorders and can contribute to the development of effective preventive measures.
Thoroughly revised to reflect the most resent research findings, Fatty Acids in Foods and their Health Implications, Third Edition retains the highly detailed, authoritative quality of the previous editions to present the current knowledge of fatty acids in food and food products and reveal diverse health implications. This edition includes eight entirely new chapters covering fatty acids in fermented foods, the effects of heating and frying on oils, the significance of dietary ?-linolenate in biological systems and inflammation, biological effects of conjugated linoleic acid and alpha-linolenic acid, and the role of fatty acids in food intake and energy homeostasis, as well as cognition, behavior, brain development, and mood disease. Several chapters underwent complete rewrites in light of new research on fatty acids in meat, meat products, and milk fat; fatty acid metabolism; eicosanoids; fatty acids and aging; and fatty acids and visual dysfunction.
The most complete resource available on fatty acids and their biological effects, Fatty Acids in Foods and their Health Implications, Third Edition provides state-of-the-science information from all corners of nutritional and biomedical research.
Ching Kuang Chow
Fatty Acid Classification and Nomenclature. Chemical and Physical Properties of Fatty Acids. Application of Gas Liquid Chromatography to Lipid Separation and Analysis: Qualitative and Quantitative Analysis. Isotopic Methods for Assessing Lipid Metabolism. Fatty Acids in Meat and Meat Products. Fatty Acids in Milk Fat. Fatty Acids in Poultry and Egg Products. Fatty Acids in Fish and Shellfish. Fatty Acids in Vegetables and Vegetable Products. Fatty Acids in Oilseeds (Vegetable Oils). Fatty Acids in Fruits and Fruit Products. Fatty Acids in Food Cereal Grains and Grain Products. Fatty Acids in Fermented Food Products. Fatty Acid Content of Convenience Foods. Trans Fatty Acids in Foods. Genetic Modification of Food Fats and Oils. Fat-Based Fat Substitutes. Commercial Applications of Fats in Foods. Effect of Processing and Storage on Fatty Acids. Effect of Heating and Frying on Oil and Food Fatty Acids. Consumption of Fatty Acids. Absorption and Transport of Dietary Lipids. The Effects of Dietary Fatty Acids on Fatty Acid Metabolism. Dietary Fatty Acids and Minerals. Interaction of Dietary Fatty Acids, Carbohydrate, and Lipids on Carbohydrate, Metabolism. Reappraisal of Essential Fatty Acids. Fatty Acids and Membrane Function. Dietary Fatty Acids and Eicosanoids. Polyunsaturated Fatty Acid Regulation of Gene Expression. Fatty Acids, Lipids and Cellular Signaling. Safety and Health Effects of Trans Fatty Acids. Significance of Dietary ?-Linolenate in Biological Systems: Alternation of Inflammation and Proliferative Processes. Biological Effects of Alpha-Linolenic Acid. Biological Effects of Conjugated-Linoleic Acid. The Role of Omega-3 Polyunsaturated Fatty Acids in Food Intake and Energy Homeostasis. Biological Effects of Oxidized Fatty Acids. Satiating Effect of Fat. Fatty Acids and Growth and Development. Fatty Acid and Cognition, Behavior, and Brain Development and Mood Disease. Fatty Acids and Aging. Dietary Fat, Immunity and Inflammatory Disease. Fatty Acids and Liver Disease. Essential Fatty Acids and Visual Dysfunction. Fatty Acids and Cardiovascular Disease. Dietary Fatty Acids and Cancer. Fatty Acids and Renal Disease. Fatty Acid Metabolism in Diabetes. Fatty Acid Metabolism in Skeletal Muscle and Nerve, and in Neuromuscular Disorders. Fatty Acids and Psychiatric Disorders.
| Erscheint lt. Verlag | 19.11.2007 |
|---|---|
| Reihe/Serie | Food Science and Technology |
| Zusatzinfo | 293 Tables, black and white; 166 Illustrations, black and white |
| Verlagsort | Bosa Roca |
| Sprache | englisch |
| Maße | 178 x 254 mm |
| Gewicht | 2560 g |
| Themenwelt | Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 0-8493-7261-5 / 0849372615 |
| ISBN-13 | 978-0-8493-7261-2 / 9780849372612 |
| Zustand | Neuware |
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